In a stand mixer with the whisk attachment, add the yeast, 1 tbsp flour, 1 tbsp sugar and 2 tbsp of warm water. Whisk together until well incorporated. Let stand for about 5-10 minutes, or until the mixture gets frothy. Switch the attachment to the dough hook and add in the egg yolk, egg, brandy, orange zest, orange juice, salt, vanilla, milk, 2 cups of flour. Mix well. You should have a super stick consistency. Add the butter, in small chunks, while mixing. Don’t worry if the butter is still chunky, it will mix out eventually. Add the remaining 2 (ish) cups of flour. Add flour until the dough comes off the side of the bowl and hugs the dough hook. It should be shiny and a bouncy consistency.

Either on a floured surface or in the bowl, knead the dough until it is completely smooth. Butter the mixing bowl and put the dough ball back in the bowl, making sure to flip it over so both sides are covered in butter. Cover with a clean kitchen towel and let rise for 1-3 hours.

Line two baking sheets with parchment paper. Roll the dough into small balls (depends on how large you want your donuts). Place on the baking tray, cover with a clean towel and let rise again.

Fry:

Pour about 4 inches of vegetable oil into a large shallow pot. Heat to about 350F. Slowly place about 4-5 dough balls into the hot oil. Fry for about 45 seconds to 1 minute on each side. Place on a paper towel lined baking sheet to drain.

Stuff:

Once all of your donuts are fried and slightly cooled, poke a hole into the side of the donuts using a thin knife or (what I used) a metal straw. Fill your frosting bag (or plastic bag with the tip cut off) with your jelly and squeeze into the hole. Repeat for every donut. Sprinkle with powdered sugar when you are done filling each of them. Enjoy warm!